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Baked Chicken Frittata Serves 4


3 medium potatoes, boiled and sliced

1 ½ cups cooked chicken, shredded

1 ½ cups spinach or silverbeet, blanched, if using frozen thaw and squeeze out the liquid

2 Tbsp reduced-fat sour cream

4 eggs

1 Tbsp rosemary (optional)


  1. Heat oven to 180ºC
  2. Grease and line a 25cm round cake tin
  3. Lay the sliced potato, shredded chicken and spinach on top of each other in the tin
  4. Mix together the sour cream and eggs. Then pour the egg mixture evenly over the ingredients in the tin
  5. Sprinkle rosemary leaves over the top
  6. Bake for approximately 30 minutes or until the egg has set
  7. Turn out of the tin. Serve with salad and tomato relish

This meal can be found in the Affordable Eats cook book put out by The Heart Foundation in conjunction with the New Zealand Federation of Family Budgeting Services. You can download a copy here: